Hearty Korean Beef Hot Pot (Bulgogi Jeon-gol)
Hearty Korean Beef Hot Pot (Bulgogi Jeon-gol)
A Flavorful Beef Hot Pot Using Bulgogi and Leftover Vegetables
This hearty beef hot pot, made with seasoned bulgogi and assorted vegetables from the fridge, boasts a truly exceptional flavor. The broth, in particular, is wonderfully rich and savory. It’s a comforting and delicious meal perfect for any occasion.
Hot Pot Ingredients- Beef (thinly sliced for shabu-shabu or hot pot) 400g
- Napa Cabbage 2 leaves (use mostly the white parts)
- Carrot 1/4 medium (approx. 30g)
- Zucchini 1/3 medium (approx. 50g)
- Enoki Mushrooms 1/2 pack (trim the base)
- Baby King Oyster Mushrooms or King Oyster Mushrooms, as needed (sliced for easy eating)
- Firm Tofu 1/2 block (approx. 300g, sliced into 1.5cm thick pieces)
- Green Onion 1 stalk (chopped)
- Dried Kelp 1 piece (5x5cm)
- Dried Shiitake Mushroom Stems (or fresh shiitake stems) as needed (stems add great depth to the broth)
Seasoning and Broth Ingredients- Minced Garlic 1.5 Tbsp
- Soy Sauce (soup soy sauce or regular) 2 Tbsp (adjust if bulgogi marinade already contains soy sauce, sugar, and garlic)
- Salt 1/2 Tbsp (adjust to taste)
- Gochugaru (Korean chili flakes) 2 Tbsp
- Water or Anchovy-Kelp Broth 600-800ml (enough to cover ingredients)
- Minced Garlic 1.5 Tbsp
- Soy Sauce (soup soy sauce or regular) 2 Tbsp (adjust if bulgogi marinade already contains soy sauce, sugar, and garlic)
- Salt 1/2 Tbsp (adjust to taste)
- Gochugaru (Korean chili flakes) 2 Tbsp
- Water or Anchovy-Kelp Broth 600-800ml (enough to cover ingredients)
Cooking Instructions
Step 1
First, wash the napa cabbage leaves thoroughly. Separate the leaves from the stems. Cut the leaves into large, bite-sized pieces (about 3-4cm long) and slice the stems thinly (about 0.5cm thick). This variation in texture makes the hot pot more enjoyable.
Step 2
Slice the carrot and zucchini thinly into flat pieces (about 0.3cm thick). Prepare the enoki mushrooms by trimming the hard base and separating the strands. Slice the king oyster mushrooms about 0.5cm thick or cut them into 2-3 pieces each.
Step 3
Prepare the seasoned bulgogi. If you’re using pre-marinated bulgogi, you can add it directly to the pot. If you’re seasoning your own, marinate thinly sliced beef with soy sauce, sugar, minced garlic, and black pepper.
Step 4
Arrange the prepared napa cabbage, carrot, zucchini, enoki mushrooms, king oyster mushrooms, shiitake mushroom stems, and seasoned bulgogi attractively in a large hot pot or pot. Add the piece of dried kelp. Pour in 600-800ml of water or broth, ensuring the ingredients are mostly submerged.
Step 5
Bring the pot to a boil over high heat. Once boiling, skim off any impurities or foam that rise to the surface using a skimmer or the edge of a ladle. This step is crucial for achieving a clear and clean-tasting broth.
Step 6
After skimming, arrange the sliced firm tofu around the edges of the pot. Add the chopped green onions. At this stage, taste the broth and season with 1/2 Tbsp of salt and 1/2 Tbsp of minced garlic if needed.
Step 7
Finally, prepare the dipping sauce by mixing 2 Tbsp of gochugaru and 1 Tbsp of minced garlic with about 2-3 Tbsp of hot water until it forms a paste. Sprinkle this mixture over the hot pot for an extra kick of flavor and spice. For those who enjoy a little heat, you can mix in a bit of mustard for a zesty dipping sauce.
